Orange-Rosemary Glazed Salmon with Broccolini
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 6-oz filet per serving plus ½ bunch broccolini
Ingredients
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Cornstarch
- 1 tbsp
- 1 tbsp
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whole flax seeds
- 2 tsp
- 2 tsp
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-
olive oil
- 1 tbsp
- 1 tbsp
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broccolini (1 lb. total)
- 2 bunch
- 2 bunch
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salmon filets (6 oz. each)
- 4
- 4
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orange (zest)
- 1
- 1
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orange (juiced)
- 2
- 2
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low sodium chicken broth
- 1/2 cup
- 1/2 cup
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brown sugar substitute
- 1 tbsp and 2 teaspoons
- 1 tbsp and 2 teaspoons
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garlic (minced)
- 3 clove
- 3 clove
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fresh rosemary (minced)
- 1 tbsp
- 1 tbsp
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salt
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/8 tsp
- 1/8 tsp
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Directions
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil
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Place broccolini on one side of the baking sheet and drizzle with olive oil.
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Pat salmon dry with paper towels and place on the other side of the baking sheet.
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Combine the orange zest, orange juice, broth, brown sugar, garlic, rosemary, cornstarch, and flaxseed in a small saucepan over medium heat. Cook, whisking occasionally, until the sauce reduces by half and thickens, 8–10 minutes. It should cling to a spoon.
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Brush sauce over the salmon. Place the baking sheet in the oven and bake until salmon reaches an internal temperature of 145 degrees F and the broccolini is tender, 6–10 minutes.